BENFITS OF GOOSE BERRY
Awla is the source of good health. According to encyclopedia:-
These fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,[12] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins[13] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).[14] It also containspunicafolin and phyllanemblinin A, phyllanemblin other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.[13][15]
Awla is the source of good health. According to encyclopedia:-
These fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,[12] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins[13] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).[14] It also containspunicafolin and phyllanemblinin A, phyllanemblin other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.[13][15]
Ingredients
Ginger 250gFennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black musturd seeds(Raai)1 tbsp
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella (Kalonji ,Mangrail)1/2tbs
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Turmeric powder(Haldi) 1tbsp
Indian Gooseberry(Awla) 500gm
Salt(namak) to taste
Method:-
1) Grate the clean Goosebery and let them dry in sunlight for 2 to 3 hour
2) Grate the peeled Ginger and let them dry in sunlight for 2 hour.
3) Mix the Gooseberry and Ginger well.
4) Heat the pan add Cumin Seeds(Jeera), Fenugreek(Methi), Coriander Seeds(Dhaniya), Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1 to 2 min . drain and coarsely ground.
6) Bottle the pickle.
7) We can store this pickle for long time .
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